Name: Roman Artichokes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 Lemons; 4 large artichokes; 3 tablespoons fresh Italian parsley; 3 cloves Garlic; 2 tablespoons fresh Mint; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 cup olive oil; Water; 0.5 cup white wine

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1/8

Roman Artichokes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Fill a large bowl with water and squeeze in the juice from 2 lemons. I usually drop the leftover lemon in to the water as well.

Start by prepping your artichokes: gently tear all of the leaves off of the stem. Working around the base of the artichoke (just above the stem), tear off the bottom outer layer of leaves. For most artichokes, you want to remove the tougher outer leaves and get to the more tender leaves that are a little lighter in color at the bottom. For larger artichokes like mine, it usually ends up being about 2 layers of leaves around the base.

Cut off the top portion of the artichokes (see photos for reference) as well as the discolored tip of the stem (I usually on cut off about 1/4 inch of the stem because once cooked, it’s delicious!).

Roll the artichoke on a hard surface to help loosen the leaves. Using your fingers, gently loosen the artichoke leaves so that you can get to the center. Use a spoon to remove the inner hair like parts (see my video for reference).

Using a knife or peeler, peel off the outer layer of the stem so that it smooths out the leaves you tore off and keep peeling the stem until it gets paler in color.

Place the prepared artichokes in the lemon water while you keep working.

In a bowl, mix together the parsley, garlic, mint, salt and pepper. Remove the artichokes from the water and squeeze lightly (stem facing up) to express as much water as possible. Gently stuff the herb mixture into artichokes, working it into the center as well as in between many of the leaves (see video).

Place the artichokes, stem pointing up, into a large pot and pour in the olive oil, optional white wine, and then fill with water so that the liquid comes up 2/3 of the way up the base of the artichokes (NOT the stems).

Bring to a simmer. Cover with a tight fitting lid and simmer for 25-35 minutes or until fork tender and very soft in the middle. This depends on the size of your artichokes (mine took closer to 35 being on the larger side).

Remove from the pan and serve with a drizzle of high quality olive oil, lemon juice, and fresh herbs. ENJOY!

Nutrition

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Tips & Tricks (5)

Prepare Artichokes Properly 🔪
Cut artichokes in half lengthwise and use a small spoon to scoop out the fuzzy choke center, creating a cavity for the herb mixture to nestle into and infuse flavor throughout cooking.
Lemon Water Prevention 🍋
Immediately place cut artichokes in lemon water to prevent oxidation and browning, keeping them vibrant green and tender during the cooking process.
Pack the Herb Mixture Generously 🌿
Fill the artichoke cavities and between the leaves with a generous mixture of minced garlic, parsley, and mint combined with olive oil—this creates flavor pockets that infuse each layer as they braise.
Low and Slow Braising 🍷
Keep the heat at medium-low and cover the pan tightly to trap steam; this gentle braising ensures artichokes become perfectly tender rather than tough or dried out.
Test Doneness with a Fork 🍴
Pierce the artichoke base with a fork—it should slide through easily when ready; if resistant, add a few more minutes of cooking rather than guessing with time alone.